Wagamamas Gyoza Sauce Recipes

GYOZA SAUCE

Gyoza Sauce image

Use this slightly-spicy Japanese dipping sauce for pot stickers or spring rolls.

Provided by Rebecca Friedman

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 30m

Yield 16

Number Of Ingredients 7

Ingredients

½ cup rice vinegar
½ cup low-sodium soy sauce
½ teaspoon crushed red pepper flakes
1 garlic clove, minced
½ teaspoon minced fresh ginger root
⅓ cup thinly sliced green onions
1 teaspoon sesame oil

Steps:

Whisk together the rice vinegar, soy sauce, red pepper flakes, garlic, ginger, green onions, and sesame oil in a bowl; allow to sit 15 minutes before serving. Store in refrigerator up to 1 week.

Nutrition Facts : Calories 8.2 calories, Carbohydrate 1 g, Fat 0.3 g, Fiber 0.2 g, Protein 0.5 g, Sodium 266 mg, Sugar 0.2 g

WAGAMAMA'S GYOZA SAUCE

Wagamama's Gyoza Sauce image

Gyoza is a staple Japanese dipping sauce for dumplings, but is also used in many recipes. This recipe comes from the Wagamama restaurant and will keep in the fridge for a few weeks

Provided by JustEmma

Categories Sauces

Time 10m

Yield 1 1/2 cups

Number Of Ingredients 6

Ingredients

9 fluid ounces light soy sauce
3 1/2 ounces malt vinegar
1 ounce sugar
1 tablespoon sesame oil
1 red chile, deseeded and finely chopped
1 garlic clove, finely chopped

Steps:

Put the sugar and vinegar in pan over a low heat and stir until sugar is dissolved.
Mash the garlic and chili together with a sprinkling of salt until it forms a mash.
Combine all the ingredients together, give a good mix and bottle up when cooled.

Nutrition Facts : Calories 304, Fat 9.4, SaturatedFat 1.3, Sodium 12070.5, Carbohydrate 34.5, Fiber 2.2, Sugar 24.3, Protein 23.4

BEEF GYOZA WITH BLACK VINEGAR DIPPING SAUCE

Beef Gyoza With Black Vinegar Dipping Sauce image

I always ordered the chicken gyoza in Wagamama London - little parcels of meat with a crisp base - yummo. Don't stress too much if you can't find the black vinegar, just make up your own sauce with soy etc. We use 'gow gee wrappers' here, but RZ didn't recognise that. They are small circular wrappers.

Provided by Aunty Dotty

Categories Japanese

Time 30m

Yield 18 Dumplings

Number Of Ingredients 11

Ingredients

200 g ground beef
1 tablespoon tamari or 1 tablespoon soy sauce
2 teaspoons sesame oil
2 teaspoons peanut oil
2 teaspoons ginger, grated
1/2 cup chives or 1/2 cup spring onion, finely chopped
1 1/2 cups Chinese cabbage, shredded and blanched
18 dumpling wrappers
2 tablespoons chinese black vinegar
2 tablespoons tamari or 2 tablespoons soy sauce
2 teaspoons sesame oil

Steps:

Mix the sauce ingredients with 2 tablespoons of hot water and set aside.
Mix beef, tamari, oils, ginger, chives and cabbage.
Place 1 heaped teaspoon on each wrapper, brush the edges with water and fold over. Use your fingers to crimp the edges and stand - crimped edge up - on a lined tray.
Heat a thin layer of oil in a pan until nearly smoking, then take off heat and arrange gyoza, touching, in a circular pattern.
Cook over med heat for 1-2 minutes until base is browned, drizzle with 125ml hot water, cover and cook another 3-4 minutes - not letting the pan cook dry.
Remove from heat, uncover and let stand for a couple of minutes so gyoza come away from pan.
Invert them onto a plate and serve topped with shredded spring onion and ginger alonside the dipping sauce.

Nutrition Facts : Calories 134.2, Fat 3.7, SaturatedFat 1, Cholesterol 10.4, Sodium 358.6, Carbohydrate 19.1, Fiber 0.7, Sugar 0.2, Protein 5.7

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